Recipe for a Banting friendly Bowl –  Asian-flavoured pork fillet served over cauliflower rice and Swiss chard


150g pork fillet – cut into cubes (1cm)
1/2 tbsp soy sauce
1/2 tbsp sesame oil
1/4 tbsp sesame seeds
1/2 clove garlic – peel & grate finely
1/2 lime
1/4 chilli (optional) – slice finely
1 egg (from your pantry)
2 spring onions – trim off ends
50g Swiss chard – remove stalks, cut into strips
1/2 sheet nori – cut into 2cm strips
1/4 cauliflower – grate (coarse side)
3g fresh coriander – remove stalks
10g bean sprouts
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Lime: Using the fine side of a box grater, grate the peel of the lime to create lime zest, then cut in half and juice. (See “How to zest a lime/lemon” video on Daily Dish YouTube channel: Quick Tips Playlist).

Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about a minute. Shake the pan often so they don’t burn.

Sauce: Mix these ingredients together in a small bowl – soy sauce, sesame oil, sesame seeds, garlic, lime juice and zest, chilli (optional).

Pork: Place a little olive oil in a large frying pan on medium-high heat. Add the pork cubes. Season with salt and pepper, add ONE-THIRD of the sauce and cook for 4 minutes until cooked through. Transfer to a plate/bowl and set aside.

Spring onion: Using the same pan, cook the spring onion for about 2 minutes. Transfer to a plate/bowl and set aside.

Swiss chard: Using the same pan, cook the Swiss chard for about 1 minute. Transfer to a plate/bowl and set aside.

Cauliflower: Using the same pan, cook the cauliflower in another ONE-THIRD of the sauce for about 2 minutes. Transfer to a plate/bowl and set aside.

Egg: Using the same pan, add a little more olive oil and set the heat to medium. Break the egg and slip into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow part) is still runny. Season with salt and pepper.

Serve the pork and Swiss chard over the cauliflower in a bowl, topped with bean sprouts, spring onion and the fried egg. Tuck the nori strips under the egg. Drizzle over the rest of the sauce and garnish with fresh coriander leaves.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.